Mamabee

Skillet Hot Honey Chicken With Hearty Greens

Skillet Hot Honey Chicken With Hearty Greens

Skillet Hot Honey Chicken With Hearty Greens

This one-pan recipe delivers exceptionally crisp, juicy chicken thighs paired with hot honey schmaltz, which doubles as a warm vinaigrette for sturdy greens and a sauce for your — let's emphasize — supremely crisp, juicy chicken thighs.
The flavors evoke memories of fried chicken with a side of braised collards: crispy chicken nestled alongside spicy, tangy, slightly sweet greens enriched by animal fat. Adjust the spiciness of your honey-schmaltz to your preference: green chiles bring more heat than red ones.
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs (4 to 6 thighs)
  • Kosher salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 small hot chile thinly sliced (such as jalapeño, Fresno or serrano), or to taste
  • 1 large bunch or head of hearty greens such as escarole, mustard greens or kale (about 6 ounces)
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper. Drizzle olive oil into a large skillet and place the chicken thighs skin side down.
  • Cook over medium heat without moving the chicken until the skin is crisp and deep golden brown, about 15 minutes. If you find it difficult to leave the chicken untouched, use tongs to press it down into the pan for even browning.
  • Flip the chicken thighs over and swirl the chile into the rendered chicken fat. Cook for about 10 minutes, until the meat is fully cooked.
  • While the chicken is cooking, stem and tear the hearty greens into large bite-sized pieces. Toss them with salt and pepper in a big bowl.
  • Transfer the chicken to serving plates, leaving the fat in the pan. Remove the pan from the heat and stir in the honey and vinegar until the honey is melted and the mixture is well combined. Dress the greens with enough of the sauce to lightly coat them, seasoning with salt and pepper as needed. (You can eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over both as desired.